Recipe: Chicken 'n Wine Sauce

No worries, this recipe does call for wine but we don't use it (mainly because we never have wine in the house).  This delicious dish feeds many a hardworking person and is extremely simple and conducive for large families.  (I just noticed that my last recipe was a chicken dish too!  Oh well! ;)  We get our chicken breasts from Quail Cove...naturally raised, no hormones = healthy.

Picture from online

Chicken 'n Wine Sauce

6-8 boneless skinless chicken breasts
1-2 cups of shredded cheese (Monterey Jack or Cheddar)
Croutons
Combine:
26 oz. Cream of Chicken Soup
1 cup of Sour Cream or Plain Yogurt


After trimming excess fat off the breasts, lay them down evenly in a 9x13 pan.  Spread the cheese over the top of the breasts then spread the Cream of Chicken Soup/Sour Cream mixture evenly over the top.  Cover and cook at 350 degrees F. for about an hour. Then spread a couple handfuls of croutons over the top before cooking for another 30 minutes (might need longer depending on the size of the breasts).  Serve with cooked rice, a veggie, and freshly baked rolls (to dip up that creamy sauce!).  Enjoy!

Variations: Cut chicken into bite size pieces instead of leaving them in breasts.  It's much easier to serve and it cooks faster.  

Learning to delight in Jesus,
Hannah